Fat To Skinny
Recipe Exchange => General Recipe Exchange (please post your recipe in appropriate category below) Here if a category below doesn't fit => Topic started by: jackibar on February 06, 2015, 12:06:43 PM
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Is there a chocolate chip cookie recipe that is good but doesn't have that grainy/sandy texture that it seems everything I try to bake with almond flour has?! My husband and I are looking for a good one and this is one of our favorite desserts we miss but every one we've tried tastes ok but has something totally different from a cookie texture and the dough itself is really dry and crumbly before baking...
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Jacki, Umpa suggests you mix up the flours. Try cutting the almond flour and adding coconut flour. Here's a recipe to try.
(https://scontent-a-mia.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10980755_883764231676279_2058450032446226680_n.jpg?oh=fd3c06baefd2d590b5769197d7c2b52b&oe=5595648E)
Ingredients
1¼ cup almond flour
3 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 egg, room temperature
¼ cup butter, room temperature
24 drops FAT TO SKINNY Zero Sweetener1
⅓ cup sugar free chocolate chips
Instructions
1- Preheat the oven to 350. Line 1 large baking sheet with parchment paper.
2- In a bowl, sift together almond flour, coconut flour baking soda and salt.
3- In a large bowl, using an electric mixer on low-medium speed, cream butter, sweetener, egg, and vanilla until smooth.
4- Add the flour mixture and mix until evenly mixed. Stir in chocolate chips.
5- Drop 1-2 tablespoon size mounds of dough onto baking sheets, spacing the mounds at least 2 inches apart. Using your the palm of your hand or the bottom of a clean cup, flatten the cookies to the desired size and thickness.
6- Bake cookies for 10 to 12 minutes, or until slightly golden around the edges. Cool the cookies on the baking sheets for 2-3 minutes then transfer to a wire rack to cool completely.
Now all you need is a glass of unsweetened almond milk! Enjoy :)
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Thanks for the tip, Doug and Umpa! What are your thoughts on using a touch of xanthum gum? I've noticed some recipes seems to use that to help with the crumbliness...
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Take baby steps with xanthum gum, a little goes a long way 8)
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Can you use freezer paper in place of parchment paper? Don't have parchment on hand and we were gonna finally try this! We do have wax paper, too...
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I dont know Jacki ??? No to the wax paper though
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Okay, so we finally got to try this recipe out! We did go and get some parchment paper just to be on the safe side...
We did add 1/2 teaspoon of the xanthan gum since we had it and it seems to help the texture not to be crumbly - is this too much?!
We did like the cookies and the texture is much better now, but when Gorden was mixing up the liquid ingredients and went to add the Zero, he got in 10 drops and then it kinda squirted a little and then the bottle was empty! So we don't know how much actually got put in there. When he added the dry ingredients and I tasted it, it tasted very bitter - not sweet at all - so we tried adding more Zero but since it was now a dough it was hard to get it all mixed in...
I do think this recipe is very close to what we're looking for in a chocolate chip cookie, though! Just wondering about using some of the low carb syrups people talk about? I noticed some of the recipes in your bakery cookbook mention sugar free maple syrup - is there a brand name or where do we get that from? Just thinking a syrup might help it be just a little "gooeyer" - Gorden is wanting it to be similar to the toll house cookies :)
Thanks again!!
Jacki
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When I use Zero I usually put it in the liquids that are added.You can get sugar free maple syrup at any grocery store.When I want more moisture I add coconut oil or coconut flour ;)